Seville Orange Caraway Cake

The caraway seeds in this recipe work very well with the Seville orange topping leaving a light, sharp, citrus finish.


  • 225 g odlums cream flour
  • 1/2 tsp baking powder
  • 150 g irish country butter (plus extra for greasing)
  • 150 g caster sugar
  • 3 large organic eggs
  • 2-3 tbsp organic milk
  • 1 tsp vanilla extract
  • 1 tblsp caraway seeds
  • 1/4 tsp freshly ground nutmeg

Seville syrup
  • 2 seville oranges
  • 75 g caster sugar
  • 1/2 cinnamon stick


  1. Preheat the oven to 180°C/gas mark 4. Grease a 7 inch / 18cm round cake tin.
  2. Sieve the flour and baking powder together in a wide bowl.
  3. Cream the butter and sugar together until light, pale and fluffy.
  4. Add in the vanilla, nutmeg and beat in the eggs one at a time. Add 1Tsp of flour with each egg addition to prevent the mixture from curdling.
  5. When the eggs are mixed in well, gently fold in the remaining flour with the caraway seeds. The mixture should not be too heavy - it should drop off your spoon easily.
  6. Add 1 tbsp of milk to loosen the consistency of the mixture (more if needed).
  7. Pour the cake mixture into your cake tin. Bake for 50- 55 minutes (the cake is done when a skewer inserted into the centre of the cake comes out clean).
  8. During the final 5 minutes of baking make the Seville syrup.
  9. Place the juice of two Seville oranges, caster sugar and cinnamon stick into a saucepan over a gentle heat until all the sugar has dissolved and the syrup is warm.
  10. Take the cake out of the oven. Using a cocktail stick make a number of holes on top of the cake then pour the syrup over the cake and allow it soak into the top of the cake.
  11. Allow to cool in the tin for 10 minutes then carefully remove the cake from the tin and allow it to cook further on a wire rack.


This cake will keep for up to three days in an air tight container. Image (c) Jakub Walutek


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